Vegetable Salad

Name: Vegetable Salad (Zöldségsaláta)
Cuisine: Hungary
Ingredients: 1 medium-sized semisour pickle, peeled and chopped; 2 young carrots, peeled and diced; 2 tablespoons sugar; 1 tablespoon prepared Düsseldorf-style mustard; 6 raw egg yolks; 3 tablespoons lemon juice; ½ cup shelled peas; ½ sour apple, peeled and diced; Salt; ½ pound green beans, sliced; 2 cups sour cream; 1 small knob celery, peeled and diced

Zöldségsaláta

Preparation info

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

½ pound green beans, sliced
2 young carrots, peeled and diced
½ cup

Europe
Hungary
Vegetarian
Gluten-free
Eastern Europe

Method

Cook vegetables with ½ teaspoon salt in as little water as possible in a covered pot.
Strain and cool (broth may be saved to make vegetable soup).
Mix raw egg yolks with mustard, sugar, lemon juice, sour cream, and a